Zucchini & Eggplant Bruschetta Boats

Directions:

1. Heat greased grill to medium heat.
2. Toss tomatoes with 2 Tbsp. dressing.
3. Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
4. Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.

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